Food coating

Abstract

Described is a method for providing an outer surface of a foodstuff with a gel layer, comprising the steps of applying a liquid gelling composition comprising a gellable hydrocolloid and a plasticizer on the said outer surface of the foodstuff, and allowing the liquid gelling composition to gel while in contact with the outer surface of the foodstuff, therewith forming a gel layer directly covering the said outer surface of the foodstuff. Also described is a novel food coating composition, in particular for coating pre-prepared meals, that are to be heated before consumption. The gelling composition may also comprise additional substances such as nutrients, flavouring agents or medicaments. Also described is a food product coated with the said composition and a method for coating food stuff.

1 . Method for providing an outer surface of a foodstuff with a gel layer, comprising the steps of:
 1) applying a liquid gelling composition comprising a gellable hydrocolloid and a plasticizer on the said outer surface of the foodstuff,   2) allowing the liquid gelling composition to gel while in contact with the outer surface of the foodstuff, therewith forming a gel layer directly covering the said outer surface of the foodstuff.   
     
     
         2 . Method of  claim 1 , wherein step 1) comprises casting, spraying or atomizing the liquid gelling composition onto the foodstuff. 
     
     
         3 . Method of  claim 1  or  2 , wherein the liquid gelling composition is evenly applied to the outer surface of the foodstuff, therewith providing a continuous gel layer on the foodstuff. 
     
     
         4 . Method of any of the preceding claims, wherein the gel layer formed in step 2) adheres to the said outer surface of the foodstuff. 
     
     
         5 . Method of any of the preceding claims, wherein the gelling composition is applied with a thickness of 0.4mm -1.6 mm, preferably of 0.6-1.2 mm. 
     
     
         6 . Method of any of the preceding claims, wherein the weight of the gel layer is between 1 and 30% of the total weight of the foodstuff including the gel layer, preferably between 2 and 20%, more preferably between 3 and 15%, most preferably between 4 and 10%. 
     
     
         7 . Method of any of the preceding claims, wherein the gelling composition gels at ambient temperature. 
     
     
         8 . Method of any of the preceding claims, wherein the gelling composition liquefies at a temperature above 40° C., preferably above 50° C., more preferably above 60° C. 
     
     
         9 . Method of any of the preceding claims, wherein the gelling composition liquefies at a temperature below 90° C., preferably below 80° C., more preferably below 70° C. 
     
     
         10 . Method of any of the preceding claims, wherein the gellable hydrocolloid is chosen from the group, consisting of gelatin, pectin, agar, carrageen and gum Arabic. 
     
     
         11 . Method of  claim 10 , wherein the gellable hydrocolloid comprises gelatin. 
     
     
         12 . Method of  claim 11 , wherein the gelatin has a bloom value of 100-300. 
     
     
         13 . Method of any of the preceding claims, wherein the gelling composition comprises at least 10 w/w %, based on the total weight of the composition, gellable hydrocolloid. 
     
     
         14 . Method of any of the preceding claims, wherein the gelling composition comprises 30 or less w/w %, based on the total weight of the composition, gellable hydrocolloid. 
     
     
         15 . Method of any of the preceding claims, wherein the gelling composition comprises at least 25 w/w %, preferably at least 30 w/w %, more preferably at least 35 w/w % and most preferably at least 40 w/w %, based on the dry weight of the composition, gellable hydrocolloid. 
     
     
         16 . Method of any of the preceding claims, wherein the plasticizer comprises a polyol. 
     
     
         17 . Method of  claim 16 , wherein the plasticizer comprises glycerol or sorbitol or a combination thereof. 
     
     
         18 . Method of  claim 17 , wherein the plasticizer comprises glycerol. 
     
     
         19 . Method of any of the preceding claims, wherein the gelling composition comprises at least 2 w/w %, based on the total weight of the composition, plasticizer. 
     
     
         20 . Method of any of the preceding claims, wherein the gelling composition comprises 15 or less w/w %, based on the total weight of the composition, plasticizer. 
     
     
         21 . Method of any of the preceding claims, wherein the gelling composition comprises a cryoscopic agent. 
     
     
         22 . Method of  claim 21 , wherein the gelling composition comprises at least 1 w/w %, preferably at least 2 w/w % based on the total weight of the composition, of the cryoscopic agent. 
     
     
         23 . Method of  claim 21  or  22 , wherein the gelling composition comprises 10 or less w/w %, preferably 7 or less w/w %, based on the total weight of the composition, of the cryoscopic agent. 
     
     
         24 . Method of any of the  claims 21 - 23 , wherein the cryscopic agent comprises a mono- or disaccharide or a combination of two or more thereof. 
     
     
         25 . Method of  claim 24 , wherein the mono- of disaccharide is chosen from the group, consisting of glucose, fructose, sucrose, maltose and lactose or a combination of two or more thereof. 
     
     
         26 . Method of any of the  claims 21 - 25 , wherein the cryoscopic agent comprises fructose. 
     
     
         27 . Method of any of the preceding claims, wherein the gelling composition comprises peptides having a molecular weight of up to 20 kDa, preferably up to 5 kDa. 
     
     
         28 . Method of  claim 27 , wherein the peptides are derived from hydrolysed gelatin. 
     
     
         29 . Method of  claim 27  or  28 , wherein the molecular weight of the peptides is between 100 and 5000 Da, preferably between 500 and 5000 Da. 
     
     
         30 . Method of any of  claims 27 - 28 , wherein the gelling composition comprises at least 5 w/w %, based on the total weight of the composition, peptides, preferably hydrolyzed gelatin. 
     
     
         31 . Method of any of the  claims 27 - 30 , wherein the gelling composition comprises 15 or less w/w %, based on the total weight of the composition, peptides, preferably hydrolyzed gelatin. 
     
     
         32 . Method of any of the preceding claims, wherein the gelling composition comprises an anti-foaming agent. 
     
     
         33 . Method of  claim 32 , wherein the anti-foaming agent comprises hydrophilic C8-C10 mono-, di- en triglycerides. 
     
     
         34 . Method of  claim 32  or  33 , wherein the gelling composition comprises 10-1000 ppm anti-foaming agent. 
     
     
         35 . Method of any of the preceding claims, wherein the gelling composition comprises one or more additional substances, chosen from the group, consisting of food supplements, such as nutrients, vitamins, calcium, trace elements; flavouring agents such as taste improvers; odorants; colorants; pharmaceuticals. 
     
     
         36 . Method of any of the  claims 1 - 35 , further comprising providing a second gel layer onto the foodstuff. 
     
     
         37 . Method of  claim 36 , wherein the composition of the second gel layer differs from that of the first gel layer. 
     
     
         38 . Method of  claim 37 , wherein the second gel layer differs from the first in presence and/or composition of one or more additional substances. 
     
     
         39 . Gelling composition comprising, based on the total weight of the composition:
 12-25 w/w %, preferably 16-20 w/w % gellable hydrocolloids, 5-15 w/w %, preferably 7.5-12.5 w/w % peptides having a molecular weight of up to 20 kDa, 2-12 w/w %, preferably 4-8 w/w % plasticizer, 1-10 w/w %, preferably 3-7 w/w % cryoscopic agent, and optionally 10-1000 ppm, preferably 20-40 ppm anti-foaming agent, 0.5-15 w/w %, preferably 2-4 w/w % additional substances.   
     
     
         40 . Gelling composition of  claim 39 , wherein the gellable hydrocolloid comprises gelatin. 
     
     
         41 . Gelling composition of  claim 40 , wherein the gelatin has a bloom value of 100-300. 
     
     
         42 . Gelling composition of any of  claims 39 - 41 , wherein the plasticizer is comprises a polyol. 
     
     
         43 . Gelling composition of  claim 42 , wherein the plasticizer comprises glycerol or sorbitol or a combination thereof. 
     
     
         44 . Gelling composition of  claim 43 , wherein the plasticizer comprises glycerol. 
     
     
         45 . Gelling composition of any of  claims 39 - 44 , wherein the said peptides have a molecular weight of up to 5 kDa, preferably between 100 and 5000 Da, more preferably between 500 and 5000 Da. 
     
     
         46 . Gelling composition of  claim 45 , wherein the peptides are derived from hydrolysed gelatin. 
     
     
         47 . Gelling composition of any of  claims 39 - 46 , wherein the cryscopic agent comprises a mono- or disaccharide or a combination of two or more thereof. 
     
     
         48 . Gelling composition of  claim 47 , wherein the mono- of disaccharide is chosen from the group, consisting of glucose, fructose, sucrose, maltose and lactose or a combination of two or more thereof. 
     
     
         49 . Gelling composition of  claim 48 , wherein the cryoscopic agent comprises fructose. 
     
     
         50 . Gelling composition of any of  claims 39 - 49 , wherein the gelling composition comprises one or more additional substances, chosen from the group, consisting of food supplements, such as nutrients, vitamins, calcium, trace elements, neutraceuticals, antioxidants; flavouring agents such as taste improvers; odorants; colorants; and pharmaceuticals. 
     
     
         51 . Foodstuff, comprising, adhered to the outer surface thereof, a gel layer of a gelling composition of any of the  claims 39 - 50 . 
     
     
         52 . Foodstuff of  claim 51 , being a pre-prepared meal. 
     
     
         53 . Foodstuff of  claim 51  or  52 , the foodstuff being stored until consumption under freezing conditions, under refrigerator conditions or at ambient temperature, and intended to be heated for consumption to at least 50° C. 
     
     
         54 . Foodstuff of any of  claims 51 - 53 , wherein the gel layer is a continuous gel layer. 
     
     
         55 . Foodstuff of any of  claims 51 - 54 , wherein the gel layer has a thickness of 0.4 mm-1.6 mm, preferably of 0.6-1.2 mm. 
     
     
         56 . Foodstuff of any of  claims 51 - 55 , wherein the gelling composition gels at ambient temperature. 
     
     
         57 . Foodstuff of any of  claims 51 - 56 , wherein the gelling composition liquefies at a temperature above 40° C., preferably above 50° C., more preferably above 60° C. 
     
     
         58 . Foodstuff of any of  claims 51 - 57 , wherein the gelling composition liquefies at a temperature below 90° C., preferably below 80° C., more preferably below 70° C. 
     
     
         59 . Method for the preparation of a coated food stuff, comprising the application of the gelling composition of any of  claims 1 - 50  onto the food stuff. 
     
     
         60 . Method for the preparation of a liquid gelling composition of any of  claims 39 - 50 , comprising the steps of:
 a) providing an aqueous medium,   b) adding the plasticizer to the aqueous medium,   c) adding the gellable hydrocolloid to the aqueous medium,   d) mixing to a homogenous mixture,   e) allowing the mixture of step d) to swell,   f) melting the swollen composition of step e) providing the liquid gelling composition.   
     
     
         61 . Medicament or food supplement, included in a gelling composition of any of  claims 39 - 50 . 
     
     
         62 . Method for improving the therapy compliance of a patient or patient group, comprising providing a food stuff according to any of the  claims 51 - 58  to the said patient or patient group, the gelling composition comprising one or more pharmaceuticals for the said therapy. 
     
     
         63 . Method of  claim 62 , wherein the food stuff is heated before providing to the patient or patient group. 
     
     
         64 . Method of administration one or more of food supplements, such as nutrients, vitamins, calcium, trace elements, neutraceuticals, antioxidants, and/or pharmaceuticals to a subject, comprising the step of allowing the subject to ingest a food stuff according to any of the  claims 51 - 58 , the gelling composition comprising the one or more food supplements and/or pharmaceuticals. 
     
     
         65 . Method of  claim 64 , wherein the foodstuff is heated before allowing the subject to ingest the said food stuff.